Cheese Ravioli with Fresh Tomato and Artichoke Sauce
Dive into the vibrant flavors of this Cheese Ravioli with Fresh Tomato and Artichoke Sauce—a quick and elegant pasta dish that’s perfect for weeknights yet sophisticated enough for entertaining. Soft, pillowy cheese ravioli become the ultimate comfort food when tossed in a light, garlicky sauce made with juicy cherry tomatoes and tender artichoke hearts. A touch of red pepper flakes adds just the right amount of heat, while fresh basil brings a pop of herbaceousness. Best of all, this crowd-pleasing recipe comes together in just 30 minutes, making it an ideal choice for busy cooks. Serve it with a sprinkle of Parmesan for a finishing touch that’s both cheesy and irresistible! Keywords: cheese ravioli, fresh tomato sauce, artichoke recipes, quick pasta dishes, 30-minute meals.
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Recipe Information
Ingredients
- 1 pound Cheese ravioli (fresh or store-bought)
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Artichoke hearts (packed in water), chopped
- 0.5 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Parmesan cheese, grated (optional)
- 1 gallon Water (for boiling ravioli)
- 1 tablespoon Salt (for boiling water)
Instructions
Fill a large pot with 1 gallon of water and add 1 tablespoon of salt. Bring it to a boil over high heat.
While the water is heating, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the cherry tomatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften and release their juices.
Add the chopped artichoke hearts to the skillet and simmer for an additional 3-4 minutes, allowing the flavors to meld.
Season the sauce with red pepper flakes, 0.5 teaspoons of salt, and 0.25 teaspoons of freshly ground black pepper. Stir to combine.
Once the water has reached a rolling boil, add the cheese ravioli. Cook according to the package instructions (usually 3-4 minutes for fresh ravioli), then use a slotted spoon to transfer the ravioli directly into the skillet with the tomato and artichoke sauce.
Gently toss the ravioli in the sauce until coated, being careful not to break the delicate pasta.
Remove the skillet from heat and sprinkle the chopped fresh basil over the dish. Toss lightly to distribute.
Serve the ravioli warm, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 11235 mg | 488% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 19.3 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1537 mg | 118% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2037 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
